Serves 1


  • 1 medium potato
  • 1 whole egg
  • 1 egg white
  • 1/2 Tbsp. water
  • 1 to 2 Tbsp. coconut oil
  • 1/2 to 1 Tbsp. garlic
  • 1/4 cup broccoli (small florets)
  • 1/4 cup brown or red rice (cooked)
  • Handful of collard greens (chopped)
  • 1 Tbsp. basil (picked)
  • Salt and pepper to taste


    Preheat oven to 375°. Scrub potato under cold water, dry and bake for 25–35 minutes. Remove potato from oven, let cool and then dice small.

    In a small bowl, whisk egg and egg white with 1/2 Tbsp. of water. In a nonstick pan, sauté 1/4 cup potato in coconut oil over medium heat until crispy. Add garlic and broccoli and cook for 1–2 minutes. Add rice and collards and cover for 10 seconds, or until collards are wilted.

    Pour egg mixture evenly over vegetables in the pan, then sprinkle basil on top. Season with salt and pepper. With a rubber spatula, lift the edges of the frittata as it cooks, allowing the runny egg mixture to seep below until it becomes firm enough to flip (about 2–3 minutes). Using the spatula, flip the frittata over and finish cooking for 1 additional minute. Move frittata to a cutting board and slice into wedges.

    From the book THE TB12 METHOD: How to Achieve a Lifetime of Sustained Peak Performance by Tom Brady. Copyright© 2017 by TB12 LLC. Reprinted by permission of Simon & Schuster, Inc. All Rights Reserved.

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